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Idaho® Potato, Cucumber and Dill Salad

Idaho® Potato, Cucumber and Dill Salad

Courtesy of Idaho Potato Commission 4 Servings • 10 Min. Prep Time • 11 Min. Cook Time • 2 Hr. Chill Time
Ingredients
3 large Idaho® potatoes, unpeeled and thinly sliced
1/4 c. rice wine vinegar
1-1/2 Tbsp. Dijon mustard
1/4 c. canola or vegetable oil
1/2 c. chopped fresh dill, or 1 Tbsp. dried whole dillweed
1/2 tsp. salt
1 large cucumber, unpeeled and thinly sliced

Directions:

1. Place potato slices in a 9-in. square microwave-safe baking dish; cover with wax paper and microwave at HIGH 9-11 min., or until tender stirring gently every 3 min.

2. Combine vinegar, mustard, oil, dill and salt in a small jar. Cover tightly and shake vigorously. Pour vinegar mixture over potatoes. Cover and refrigerate until chilled. Gently mix in sliced cucumber before serving.

* Recipe courtesy of Idaho Potato Commission.

Nutrition:

Calories: 231; Total Fat: 10g; Cholesterol: 0mg; Total Carbs: 33g; Protein: 4g; Sodium: 285mg;
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